Gather all your ingredients and prep your tools—chop the onion, carrots, celery, and herbs, and measure out the broth and shredded chicken.
Heat the large pot over medium heat and add the olive oil, allowing it to warm up until it shimmers and releases a subtle aroma.
Add the chopped onion, carrots, and celery to the pot and sauté until they soften and become fragrant, about 8 minutes. You should hear a gentle sizzle and see the vegetables turn slightly translucent and tender.
Pour in the chicken broth and bring the mixture to a gentle simmer, stirring occasionally to loosen any bits stuck to the bottom of the pot.
Add the shredded chicken, chopped thyme, and rosemary to the simmering broth, stirring to combine. Let it cook gently for about 20 minutes, allowing the flavors to meld and the soup to warm through.
Taste the broth and season with salt and pepper as needed, adjusting to your preference. If the soup is too thick, splash in a little more broth; if too thin, simmer uncovered for a few more minutes to thicken slightly.
Just before serving, squeeze in the fresh lemon juice to add brightness, and stir in chopped parsley for a vibrant finish. The soup should be clear, fragrant, and full of colorful vegetables and tender chicken.
Ladle the hot soup into bowls, garnish with extra parsley if desired, and enjoy the comforting, bright flavors in every spoonful.
